This recipe, inspired by The Detoxinista, is a quick and easy one-pot meal that’s sure to satisfy vegans, vegetarians, and even meat lovers alike! Loaded with anti-inflammatory ingredients, it’s a delicious way to nourish your body while enjoying a flavorful, wholesome dish.
TIME15m
SERVES4 People
INGREDIENTS
- 2 tablespoons ghee
- 1 small yellow onion, small dice
- 2 cloves garlic, minced
- 1 tablespoon ginger root, fresh grated
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon brown mustard seeds
- 2 15 ounce cans chick peas, drained and rinsed
- 1 28 ounce can diced tomatoes
- 1 15 oz can coconut milk, full fat
- 1 clamshell baby spinach
- 1 cup cilantro, rough chop
-
- salt, to taste
SHOPPING LIST
- 2 jar ghee
- 1 small yellow onion
- 2 head garlic
- 1 nob ginger root
- 1 jar ground coriander
- 1 jar ground cumin
- 1 jar ground turmeric
- 1 jar ground cardamon
- 1 jar cayenne pepper
- 1 jar brown mustard seeds
- 2 15 ounce cans chick peas
- 1 28 ounce can diced tomatoes
- 1 15 oz can coconut milk, full fat
- 1 clamshell baby spinach
- 1 bunch cilantro
- salt
- Heavy bottomed pot with cover
EQUIPMENT
- Heavy bottomed pot with cover
STEP 1
Prep onions, garlic and ginger; measure all spices and add to bowl
STEP 2
In thick bottomed pot, heat ghee on medium and add onions, garlic and ginger. Sauté for 3 minutes until slightly golden. Add all spices and gently mix. Cook for another minute.
STEP 3
Add drained and rinsed chicken peas, tomatoes and coconut milk. Mix well, cover pot simmer for 10 minutes. Add spinach and cilantro.
STEP 4
Salt to taste.
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